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Peas paratha with aloo methi rassewala
Peas paratha with aloo methi rassewala

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We hope you got benefit from reading it, now let’s go back to peas paratha with aloo methi rassewala recipe. To cook peas paratha with aloo methi rassewala you only need 29 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Peas paratha with aloo methi rassewala:
  1. Get For dough
  2. Use 1 cup wheat flour
  3. You need 1/2 cup ghee
  4. Use to taste Salt
  5. Get 1 teaspoon ajwain(carom seeds)
  6. Get As needed Water for kneading the dough
  7. You need For making peas stuffing
  8. You need 1 cup peas
  9. Prepare 1/2 inch ginger
  10. Get 1-2 green chilli chopped
  11. Get 1 teaspoon sugar
  12. Provide 1/2 teaspoon red chilli powder
  13. You need 1/2 teaspoon garam masala powder
  14. Take 1/2 teaspoon Amchur(dry mango) powder
  15. You need 1 teaspoon oil
  16. Get to taste Salt
  17. Take For aloomethi rassewala
  18. You need 3-4 boiled potatoes finely chopped
  19. Use 1 inch ginger
  20. Prepare 1-2 green chilli
  21. Take to taste Black salt/regular salt
  22. Take 1/3 cup kasuri methi
  23. Get 1/2 teaspoon red chilli powder
  24. Take 1/2 teaspoon garam masala powder
  25. You need 1 teaspoon amchur( dry mango) powder
  26. Prepare 1 teaspoon jeera/ Cumin seeds
  27. You need 2 pinch asafoetida
  28. Prepare 2 tablespoon oil
  29. Prepare 2 glasses water
Instructions to make Peas paratha with aloo methi rassewala:
  1. For kneading dough: Take a bowl add wheat flour,ghee,salt,ajwain. Mix it well using both the hands wrists.Now slowly and gradually add water and knead the dough. Cover it properly and keep it aside for half an hour.
  2. For making peas stuffing : Add peas,ginger,green chilli, salt,garam masala,sugar,amchur powder, bhuna jeera powder and grind it coarsely. Take a pan or kadhai add oil,as it heats add grinded stuff and saute it for 3 to 4 minutes continuously stirring. Be careful that it doesn't sticks with bottom. Once done remove from the heat. Peas stuffing is ready for making paratha.
  3. For making paratha:Take a portion of dough little more than that of chapati. Now with the help of rolling pin roll the dough to a disc size and shaped.Use dry flour for rolling as required. Then take one portion of peas stuff for stuffing in the center and seal it tightly taking all the sides.
  4. With a palm flattened the dough.,take a dry flour then start rolling the dough to a size little bigger than chapati. Take a tawa,heat it on low flame,add ghee,as it heats well. Place the paratha on tawa. Cook paratha on both the sides till turns golden brown in colour. Applying ghee on both the sides as required. Same way make rest of the parathas
  5. For aloomethi rassewala Take a kadhai,add oil,as it heats add jeera.Once it crackle add asafoetida. Add crushed ginger and green chilli. Saute for a minute. Then add potatoes. Add kasuri methi crushed with both the hands wrists.Mix it all well.
  6. Then add red chilli powder,garammasala, salt. Stir and mix nicely. Add water and cook it on low heat. Cover it and in between check and stir. Mash few potatoes as it thickens the gravy.
  7. The water will start bubbling. Now add amchur powder and mix nicely.
  8. In the end adjust salt and consistency. It's ready to be served hot.

JOWAR ALOO METHI PARATHA - जोवर आलू मेथी पराठा. They are health, filling and provide you enough calories to keep you going throughout the day. Try this Methi Aloo Paratha recipe made with fenugreek leaves, potatoes and curd. Methi Aloo Paratha- Indian flat bread stuffed with mashed potato, fresh fenugreek leaves herbs and few spices. Methi Aloo paratha is a popular bread from Punjab.

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